People often ask me what my favorite kitchen tool is. This, of course, depends on what’s for dinner. If there is protein on the menu, and there often is, these are the top 10 items I rely on most often to ensure that the final result is as delicious as it can be and nothing is wasted.

Meat thermometer. This is so important and often overlooked. Overcooked meat, especially overcooked wild game can be quite unappealing. Overcooking is what gives wild game that “gamey” flavor that gives it a bad reputation. Having a well-calibrated, digital meat thermometer on hand at all times will give you a better result. I recommend getting a new one every year, they’re inexpensive and accuracy is so important.

Kitchen twine. Whether trussing a pheasant, tying a roast, or hanging a duck prosciutto, kitchen twine is endlessly useful. When you use it to truss before cooking it ensures that the meat cooks uniformly.

Toothpicks. Smaller portions of meat, especially small birds only need a toothpick to secure the wings and legs, not kitchen twine. Toothpicks also come in handy when layering a skinless dry piece of meat with bacon or lard. It ensures that the layers stay secure as the protein cooks and stays moist under the fat.

Dutch oven. A medium sized Dutch oven is one of the most versatile cooking vehicles. It is great for roasting a whole bird, braising a venison roast, or making a stew or chili. And the heavy nature of the pot ensures that it conducts heat evenly for the best flavor.

Cast-iron skillet. I cook and bake just about everything in a skillet. I love that you never clean it in the same way you do traditional pots and pans, and the more you use it, the better seasoned it becomes. This is something that I always like to have in an outdoor setting because it is hearty and versatile.

Large plastic brining bags. Most meat, especially game meat, benefits from a brine or marinade before cooking. In some cases, the cut of meat will be inedible without this pre-cooking technique. The easiest way to do it is to place the protein in large brining bags and add the liquid for the marinade, brine, or rub.

Thin boning knife. I use this to remove silver skin and do fine finish work on tenderloins and backstraps. It is also useful in butchering smaller animals. And then when a bird has been roasted, it is useful in quartering it into serving portions. The idea is that the blade is flexible so that it allows you to work in the crevices and contours.

Meat mallet or heavy rolling pin. There are times when a thin cutlet, breaded and quickly fried is all you need, and in that cause, a meat mallet or heavy rolling pin is the only tool you’ll need to prepare the dish. Whenever preparing slices, cut them on a bias against the grain, then put them between two sheets of plastic wrap and pound them gently. After that, all they’ll need is a sprinkle of flour and a quick fry.

Spice grinder. My preferred way to use spices is to buy them whole and grind them as I need them. The flavor of spices, especially pre-ground spices goes stale after three months or so. Their life can be prolonged in the freezer, but when making spice rubs and marinades, the most vibrant flavor comes from grinding the spices fresh each time that you need them. A coffee grinder will also work here, you’ll just want to make sure you rinse it thoroughly between making coffee and grinding spices!

Cheesecloth. I use cheesecloth for many things: straining cooking liquid so that I can turn it into a sauce, covering cured meats as they hang, making a small package of herbs, secured with kitchen twine, to drop into a stock as flavoring. This is something that can be stored away for a long time and cut into various sizes as needed.

These are my favorites, but what are your favorite go-to kitchen tools for preparing meat? Leave us a note in the comments so we can learn from each other!

5 Comments

Bill Says

15 October 2012

Meat grinder. Last year I nearly wore out the Kitchen Aid mixer using the meat grinder attachment. We have an abundance of wild pigs and venison, and a great source for grass fed beef. Between the andouille, chorizo, pan sausage, and hamburger, I need a dedicated grinder that can handle the workload.

Also, I have a commercial vacuum sealer. I wouldn’t say it’s essential for everyone, but I wouldn’t go back to a household version at this point if you paid me.

Georgia Says

Donald Says

Rachel Says

02 January 2013

I would also add a pressure cooker. I loved canned venison, and canning is endlessly useful for long term storage of our seasonal foods. A dehydrator is also useful, but perhaps not as much so for meats (but I believe it can be used for jerky). With a pressure cooker, dehydrator, and vacuum sealer, I’m set for storing pretty much everything I can harvest.

Georgia Says

04 January 2013

Those are all great additions. I have canned tuna but not venison myself. I do love to make jerky in the oven, I have some good jerky recipes coming up in my next book!